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Our personal recipe collections catalogue the food we have loved – and the dishes we dreamed of making Cut-out and keep: ‘It is aspiration expressed through the medium of scissors and Pritt Stick. Witness, cider-glazed chops or peppered ham and tomato risotto…’ Illustration: Luke Best/The Observer Cut-out and keep: ‘It is aspiration expressed through the medium of scissors and Pritt Stick. Witness, cider-glazed chops or peppered ham and tomato risotto…’ Illustration: Luke Best/The Observer Sun 11 Apr 2021 01.00 EDT The cookbooks I’ve written about over the past three months were not included randomly. They weren’t selected because they offered up 97 clever things to do with a courgette and a spiraliser, or for their novel ways with quinoa. They were chosen because they had a serious impact on how we cook and how we eat. They were big sellers. As a result, week by week, people have discovered that they had the volume I was eulogising on their she ....
This month s selection includes a left-field Australian whisky, grown up apple juice, luxury rums, carbon negative gins and a way to give cocktails a rooibos kick. Monin rooibos tea concentrate Coffee and cocktail syrup brand Monin is helping bartenders expand their drinks repertoire with the released of a rooibos tea concentrate. Designed for both hot and cold beverages, the low sugar concentrate is described as being ‘delicate and woody with a slight sweetness’ and can be served as an iced tea or tea latte and also pairs well with flavours such as vanilla, blackberry, blood orange and rhubarb as an addition to summer and winter cocktails, says Monin. It comes in 70cl bottles with a price tag of £7.49 ....
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